Campfire Smore’s Smoked Cheesecake

Who else loves smore’s? This is about my all time favorite dessert, and so easy to do when you are always grilling stuff since marshmallows and campfires or hot grills go hand in hand! I’ve taken my favorite dessert and made it even better by turning it into a cheesecake, that is Keto Friendly if you follow the suggested ingredient swap outs below.

This smoky cheesecake, layered with graham cracker crust, smoked chocolate and marshmallows, will transport you to a campfire, only better- because you are eating cheesecake! This is rich and decadent with healthy food swaps like Neufchatel cheese, 70% cocoa dark chocolate and a reduction in sugar that you’ll never miss.

This cake is technically “double smoked” because the chocolate is cold smoked and then the entire cake is then smoked on the smoker, but you can use regular chocolate and have amazing results. Also, this can be made keto by swapping out key ingredients, using almond flour for the graham crust, using Swerve brown sugar for the brown sugar, using Choc Zero Maple Syrup for the Maple Syrup, and Choc Zero sugar free chocolate in place of the chocolate. For the marshmallows, you can skip them (this cake is super decadent without them) or use sugar free marshmallows instead. Ive included all the suggested Keto Swap Outs in the ingredients section below.

Instructions

Preheat your oven oven to 400 degrees (to bake the crust).

Lightly oil your springform pan with a bit of coconut oil or butter. Pulse the graham crackers in the food processor until they have turned into crumbs. Add the brown sugar and gradually add the melted butter until mixed.

Press the graham cracker crust into the pan, it will go up the side of the pan about 1/3 of the way, trying to make as even in thickness as possible. Bake for about 8 minutes or until lightly browned.

Filling:

In a food processor or stand mixer, combine the cream cheese, sugar, maple syrup, vanilla, lemon juice and zest. Gradually add the eggs slowly one by one until everything is well combined.

Pour the batter in the springform pan.

Smoke the cheesecake for 30 minutes – during this time, the top will become golden from the smoke. Meanwhile, turn the oven to 350 degrees. Remove the cheesecake from the smoker and place in oven and cook for an additional 45 minutes or until the middle no longer ripples when touching it. While cooking in the oven, the cake will expand much more and gain volume on the top that will eventually go back down as the cake continues to cook.

Remove from the oven and let cool on the counter for 20 minutes, then transfer to the refrigerator and let the cake cool for a few hours until ready to serve.

Notes

The chocolate in this recipe was cold smoked with the cold smoker attachment for a Masterbuilt Electric Smoker. If using a Pellet Smoker, you can create a cold smoke environment by using a smoker tube filled with pellets or wood chips. Cold Smoke for approximately 4 hours – the chocolate can be stored in the refrigerator sealed in plastic wrap until ready to use.

Pairing suggestions/Maximizing leftovers

Cheesecake is one of the easier desserts to make low carb- if looking to make low carb, eliminate the graham cracker crust, chocolate and marshmallows and replace the sugar free options as linked above!

Affiliate links have been used in this post, these are all products I personally use and recommend. Affiliate links mean if you purchase anything on amazon my site will make a small commission. Thanks!